New Potatoes any way is the right way

New potatoes have a very high moisture content so they won’t make a good baked potato. This is one of the many things that you can do with them.

-Carefully wash new potatoes trying to keep on as much of the red skin as possible (lots of flavour there)

-Cut potatoes into equal sizes so that the pieces cook evenly.

-Put them in a pot, add enough water to cover the potatoes, add a quarter tsp of salt.

-Boil until tender (about 20 minutes depending on the size of your potatoes)

Drain the potatoes, top with butter and serve!
or
Drain the potatoes, top with butter and drizzle with fresh lemon juice and serve!
or
Drain the potatoes, top with butter and freshly chopped dill and serve!
or
Drain the potatoes, toss with the easy peasy lemon squeezy dressing recipe and serve!
or
Drain the potatoes, toss with the easy peasy lemon squeezy dressing and some chopped spring onion and some chopped parsley to make a nice potato salad.

Hopefully you made too many potatoes to eat at one sitting as there is nothing better than fried new potatoes for breakfast the next morning.
My guilty pleasure is to make them just the way my mom used to…so sinful.
-Slice your cold cooked potatoes into equal sized slices.
-get a couple of tbsp of lard (yes lard) into a cast iron frying pan on medium high heat.
-once the lard is melted and hot, add the potatoes being careful not to over fill the pan. You want to get as many of the potato slices to have that crispy outer edge as possible.
-shake on hys season salt (told you it was a guilty pleasure)
-keep moving the potatoes around in the pan every few minutes until they are as done as you would like them..
mmmmmm.